Castella Cake - カステラ

Step 1

Preheat the oven to 320ºF (160Cº).

Step 2

Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray.

Step 3

Sift the flour in to a large bowl and set aside.

Step 4

Place the eggs in a large bowl and mix using a hand mixer.

Step 5

Add the sugar and mix on high speed for about 4-5 minutes, until the color turns a pale yellow and the texture has thickened.

Step 6

Turn the speed down to 3 or 4 and add the honey, water, and salt. Mix for 1 minute.

Step 7

Add about a third of the bread flour and mix until combined. Repeat the same step until all the flour has been used. The entire process shouldn’t take more than a minute or so.

Step 8

Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.

Step 9

Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.

Step 10

Take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.

Step 11

Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours.

Step 12

Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.